Description
This Asian-Inspired Creamy Braised Short Ribs recipe delivers tender, flavorful beef infused with a rich blend of spices, pastes, and creamy coconut milk. Slow-braised to perfection in the oven, these ribs boast a complex umami taste with a hint of sweetness and spice, perfect served over creamy mashed potatoes or polenta for a comforting meal.
Ingredients
Scale
Short Ribs
- 4 lbs bone-in beef short ribs, English cut
- Kosher salt & freshly ground black pepper, to season
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, plus more as needed
Aromatics & Spices
- 1 medium yellow onion, chopped
- 3 stalks of celery, chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons packed dark brown sugar
- 1 tablespoon garlic paste
- 1 tablespoon lemongrass paste
- 1 tablespoon gochujang paste
- 1 tablespoon five spice powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
Liquids
- 1 ¼ cup Shaoxing wine (or dry sherry)
- 2 ½ cups beef broth
- 1 bay leaf
- 1 (14-ounce) can full-fat coconut milk, room temperature
- 1 tablespoon cornstarch + 1 tablespoon water, mixed together (cornstarch slurry)
Instructions
- Season & Rest the Short Ribs: Generously season the short ribs with kosher salt and freshly ground black pepper. Allow them to rest at room temperature for 30 minutes to let the seasoning penetrate and to ensure even cooking.
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Brown the Short Ribs: Heat unsalted butter and olive oil in a heavy Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until they develop a rich, brown crust. Remove the ribs and set them aside.
- Sauté the Aromatics: In the same pot, add the chopped yellow onion and celery. Cook over medium heat until tender and translucent, about 5–7 minutes. Stir in the all-purpose flour and cook for 1 to 2 minutes to eliminate the raw flour taste and thicken the sauce later.
- Add Flavorful Pastes and Spices: Mix in the dark brown sugar, garlic paste, lemongrass paste, gochujang paste, five spice powder, Worcestershire sauce, soy sauce, and fish sauce. Stir well to combine and develop deep layers of flavor.
- Deglaze with Shaoxing Wine: Pour in the Shaoxing wine (or dry sherry), scraping up any browned bits stuck to the bottom of the pot, which adds additional depth and complexity to the sauce.
- Assemble and Braise: Return the browned short ribs to the pot. Pour in the beef broth and add the bay leaf. Bring to a simmer, cover the pot with a tight-fitting lid, and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fork-tender and falling off the bone.
- Finish with Coconut Milk: Remove the pot from the oven and stir in the full-fat coconut milk to add creaminess and a subtle coconut flavor.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and place the pot back on the stovetop over medium heat. Simmer gently until the sauce thickens to your desired consistency, about 3–5 minutes.
- Rest and Serve: Let the dish sit for 5 minutes to allow flavors to meld. Remove the bay leaf and serve the creamy braised short ribs over mashed potatoes or polenta for a comforting and indulgent meal.
Notes
- For best flavor, use bone-in short ribs as they add richness to the braising liquid.
- Allowing the ribs to rest at room temperature before cooking helps them cook evenly.
- Make sure to brown the ribs well for maximum depth of flavor.
- Adjust the spice level by modifying the amount of gochujang paste according to your heat preference.
- Substitutions: Shaoxing wine can be replaced with dry sherry or a dry white wine.
- The sauce thickens nicely with cornstarch slurry, but you can skip this step for a thinner sauce.
- This dish can be prepared a day in advance and reheated gently to enhance flavors.
